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A critical evaluation of the methods available for determination of synthetic food colours permitted in specific food items
Sudita, Nandi (1999) A critical evaluation of the methods available for determination of synthetic food colours permitted in specific food items. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | synthetic food colours, permitted red, yellow, blue colour, evaluation |
| Subjects: | 600 Technology > 08 Food technology > 13 Quality control 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours |
| Divisions: | Food Safety Analytical Quality Control Lab |
| Depositing User: | Somashekar K S |
| Date Deposited: | 01 May 2024 11:15 |
| Last Modified: | 01 May 2024 11:15 |
| URI: | http://ir.cftri.res.in/id/eprint/17463 |
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